Sorry, Omelet, but I think frittatas have you beat all around. Not only are they far easier to pull together, but I think they also taste better and are much prettier. You can have them warm or at room temperature, and I'm not sure how many times I've ever thought to myself, "Gee, that other half of my omelet is just beautiful and will make for a great snack later!" Maybe some of you out there disagree, and that's all good, but I'm not sure I will ever attempt another omelet again. I'm horrible at it, and I've concluded there's just no reason for me to.
I decided to switch things up and make this frittata as an individual portion (albeit a sizeable one!) in a 7" skillet. Whenever I've made frittatas, I've used 6 or 7 eggs, and in this case I wanted to see what would happen with 3. The results were perfect - this was my breakfast and afternoon snack and I was sad when it was over. Substitute any green you want if you don't care for broccoli rabe. We've been eating a lot of it around here and I'm pretty taken with it, myself.
5 tablespoons olive oil
1/2 shallot, finely chopped
2 cups broccoli rabe, stemmed and torn or chopped coarsely
1/4 cup chevre (goat cheese)
salt and pepper
Preheat the broiler to 425 and place a rack on the top shelf of your oven.
Heat 2 tablespoons of the oil in a skillet over medium heat and saute the shallots until soft. Add the broccoli rabe and a tablespoon of water and cook, stirring occasionally, until wilted and bright green. Set aside.
Beat the eggs with salt and pepper to taste. Heat the remaining oil in a 7" ovenproof skillet over high heat. Add the eggs and immediately turn the heat down to low. Let the eggs cook undisturbed until the bottom has set. Then use a spatula to pull the eggs away from the rim and let the loose eggs run under.
Arrange the broocoli rabe, shallots, and goat cheese over the top and flash broil the frittata just to set it's surface, a minute at most.
Makes one 7" frittata.